Ratha Chau of Num Pang and Kampuchea recently answered a few of The Dish's questions. Check it.
• You guys [Ratha & Ben] met in college. Did you ever cook in college? If so, what?
I made a lot of meatballs. apparently I mastered my recipe because they’re still on the menu at Num Pang!
• Where are your roots most apparent in the sandwiches and where is your creativity most apparent?
The catfish is a twist on a traditional clay pot recipe I used to make for my mom. As for a creative dish, the monkfish liver at Kampuchea took a lot of time and effort to perfect. That’s definitely one of my more creative dishes.
• What are a few sandwich combos that didn't make the cut for the menu?
We played around with a sandwich with mozzarella cheese and peppers that just didn’t make the cut.
• Do you plan on bringing any menu items from Kampuchea or keeping this strictly sandwiches?
Num Pang is strictly sandwiches, but we do have the roasted corn with chili mayo and coconut flakes from Kampuchea and we definitely plan to do more sides in the near future.
• What are your expansion plans? Various shops in NYC? Multiple city? Vegas?
I’ll let you know when we decide.
• What are your busiest hours? When are you most dead (that's relative of course)?
Our busiest hours are from 11:30am – 4:00pm and it calms down from about 4:00 – 4:15pm.
• Alright, it's 12 am on Saturday. You've just served your last sandwich. Do you make one for yourself to wind down (if so which?) or do you get outta there and head to your favorite late night spot (if so, where)?
I don’t usually make myself a full sandwich, I like to eat the meatballs with rice instead. I always eat my rice.
• What are your favorite spots to eat besides you own restaurants? We always want to know...
I like to go to Marumi in Greenwich Village for Japanese food or Bar Pitti in the West Village for some good outdoor eating.
There you have it folks. The man has spoken.
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